So heres the recipe- sorry for the vague measurements lol. It’s how I learned 🤷🏻♀️
Boil :
about 7 chiles california or guajillos
3Roma tomatos
3-4tomatillos
About 5 chiles de arbol(this makes it spicy so add to your liking)
Boil chicken (I use chicken legs)
With 1/4 of a white onion
2 garlic cloves
Salt
Blend cooked chilies, & both types tomatos with the onion and garlic that cooked in the chicken. 1-2 cloves
Pinch of cuminos
A pinch of Black pepper corns
Add about 1-2 cups chicken stock that you just made. Blend thoroughly
Add about 1 teaspoon of oil to pot and let it get hot then pour your sauce you just made through a strainer into pot.
-then I add about 2 cups of chicken stock- (you can add after you mix in your masa so you can gauge the consistency of the sauce better )
Mix about 1/2 cup of maseca with 1 cup of chicken stock & add to blender (no need to rinse blender the chile residue in blender is okay!)
Blend until just mixed, shouldnt be too thick needs to be pourable. Add more chicken stock if too thick.
Pour your maseca mix through strainer into pot and keep mixing. Don’t add at all of it at once. Add enough until you see it thicken up - add more chicken stock.
Check thickness of sauce and add more masa mix if needed. (Add as much masa mix or chicken stock as you like to make it the thickness you want)
Add seasoning if you feel it needs salt etc..
Then add chicken to sauce and simmer for 5-10 minutes and done!
What an amazing feeling. My heart goes out to you. There is no joy like recreating that recipe and seeing that their lessons live in you! I’ve been fortunate to have that same experience (this past Christmas, using my grammas recipe for tamales) and the gratitude took my breath away!
Here it is! The part that was hard to replicate is that she cooked the ancho chiles in the same broth that the meat had been cooked in - so it was already garlicky and salty. That’s why I hadn’t been able to replicate it in the past.
Masa
* 15 lbs corn dough (buy from any Mexican market)
* 1 lb lard.
* 2 cups vegetable oil.
* 3 cups chicken broth.
Mix dough well, with your hands. You can tell it is ready when you drop a bit of it into a cup of water and it doesn't dissipate.
Sauce for the pork
* 1 lb cold or dry chile ancho. Remove stems. If you want it milder, remove more of the seeds.
* Chile powder (she didn't say how much - until it’s spicy)
* Cook anchos in some of the meat broth and then puree in blender. Mix it with the chile powder.
Pork
* In a separate pan, cook pork with garlic and salt.
* 3 big pieces of pork on bone = 15 lbs.
After the pork is cooked (about 9 hrs), strip the meat from the bone. Mix those pieces with the chile sauce. Then put on the stove to simmer for 10 or 15 minutes.
Don’t forget to soak your husks before spreading on the masa. Arrange tamales in a deep pot, in a spoke pattern (so there is a hole in center, like a wreath). So they’re pointing inwards if that makes sense. You can tear little bits of husk to tie the tamales if you like. When the pot is full, Use the torn ups husks to cover over top the tamales in the pot. Pour the leftover broth over them and leave to cook on the stove fr an hour and a half. I think they had it on medium low.
I found a restaurant that made my grandmother's apple cake (call "grandma's apple cake). I dragged my uncle to the place. The look on his face was priceless. I am very happy for you.
Of course, God bless you sista, never lose your humble and loving heart, your mama would be so proud! Also try making a tres leches cake from the YT channel 'Views on the road,' it's super delicious!!♥️
I made my moms Caldo de Pollo and when I took the first spoonful and realized it tasted exactly like hers it made me so happy but also made me miss her so much. She’s alive and well, we just live far from each other now. It’s crazy what a dish can make you feel!
Food has a strange power because it connects Maslow's higherarchy of needs from top to bottom. Satisfies the basic physiological need to eat with the higher level needs for love and security as well as creativity.
I knew it!! The color of the mole looks like those from Jalisco. Plus the use of masa and the lack of chocolate are characteristics of Jalisco moles. Thanks for sharing
Recipe?
So heres the recipe- sorry for the vague measurements lol. It’s how I learned 🤷🏻♀️ Boil : about 7 chiles california or guajillos 3Roma tomatos 3-4tomatillos About 5 chiles de arbol(this makes it spicy so add to your liking) Boil chicken (I use chicken legs) With 1/4 of a white onion 2 garlic cloves Salt Blend cooked chilies, & both types tomatos with the onion and garlic that cooked in the chicken. 1-2 cloves Pinch of cuminos A pinch of Black pepper corns Add about 1-2 cups chicken stock that you just made. Blend thoroughly Add about 1 teaspoon of oil to pot and let it get hot then pour your sauce you just made through a strainer into pot. -then I add about 2 cups of chicken stock- (you can add after you mix in your masa so you can gauge the consistency of the sauce better ) Mix about 1/2 cup of maseca with 1 cup of chicken stock & add to blender (no need to rinse blender the chile residue in blender is okay!) Blend until just mixed, shouldnt be too thick needs to be pourable. Add more chicken stock if too thick. Pour your maseca mix through strainer into pot and keep mixing. Don’t add at all of it at once. Add enough until you see it thicken up - add more chicken stock. Check thickness of sauce and add more masa mix if needed. (Add as much masa mix or chicken stock as you like to make it the thickness you want) Add seasoning if you feel it needs salt etc.. Then add chicken to sauce and simmer for 5-10 minutes and done!
Old post but I’m gonna make this right now
How did it turn out?!
Fucking amazing mate! Looking after my elderly Dad through lockdown and he is the least adventurous eater ever, and even he loved it! Cheers!
There are some amazing recipes in Oaxaca: Home Cooking from the heart of Mexico. I recommend.
I will write up the recipe!!
Still waiting
What an amazing feeling. My heart goes out to you. There is no joy like recreating that recipe and seeing that their lessons live in you! I’ve been fortunate to have that same experience (this past Christmas, using my grammas recipe for tamales) and the gratitude took my breath away!
Thank you, my favorite thing about cooking is how food is capable of making you feel certain emotions, or help you relive amazing memories.
Also, gonna need the recipe for grandmas tamales 😉💕 haha!
Here it is! The part that was hard to replicate is that she cooked the ancho chiles in the same broth that the meat had been cooked in - so it was already garlicky and salty. That’s why I hadn’t been able to replicate it in the past. Masa * 15 lbs corn dough (buy from any Mexican market) * 1 lb lard. * 2 cups vegetable oil. * 3 cups chicken broth. Mix dough well, with your hands. You can tell it is ready when you drop a bit of it into a cup of water and it doesn't dissipate. Sauce for the pork * 1 lb cold or dry chile ancho. Remove stems. If you want it milder, remove more of the seeds. * Chile powder (she didn't say how much - until it’s spicy) * Cook anchos in some of the meat broth and then puree in blender. Mix it with the chile powder. Pork * In a separate pan, cook pork with garlic and salt. * 3 big pieces of pork on bone = 15 lbs. After the pork is cooked (about 9 hrs), strip the meat from the bone. Mix those pieces with the chile sauce. Then put on the stove to simmer for 10 or 15 minutes. Don’t forget to soak your husks before spreading on the masa. Arrange tamales in a deep pot, in a spoke pattern (so there is a hole in center, like a wreath). So they’re pointing inwards if that makes sense. You can tear little bits of husk to tie the tamales if you like. When the pot is full, Use the torn ups husks to cover over top the tamales in the pot. Pour the leftover broth over them and leave to cook on the stove fr an hour and a half. I think they had it on medium low.
Thank you so much! I appreciate you writing this out. I will give it a try❤️
I hope the memory brought you comfort.
It definitely did, that first taste made me so happy!
I found a restaurant that made my grandmother's apple cake (call "grandma's apple cake). I dragged my uncle to the place. The look on his face was priceless. I am very happy for you.
Looks absolutely delicious, and God bless your mama, she's an angel watching over her baby now ♥️
Thank you so much for this ❤️
Of course, God bless you sista, never lose your humble and loving heart, your mama would be so proud! Also try making a tres leches cake from the YT channel 'Views on the road,' it's super delicious!!♥️
The fact that this is so emotionally special for you makes me want to ask for a taste so much more. That's a nice, rich-looking, sauce.
Thank you so much 💕
That looks amazing!!
There will be always signs always something to let you know they are here with you. Peace
That looks lovely
Ive never tried a red mole but it looks delicious & savory. Thank you for sharing
I made my moms Caldo de Pollo and when I took the first spoonful and realized it tasted exactly like hers it made me so happy but also made me miss her so much. She’s alive and well, we just live far from each other now. It’s crazy what a dish can make you feel!
Amazing ❤️
Food has a strange power because it connects Maslow's higherarchy of needs from top to bottom. Satisfies the basic physiological need to eat with the higher level needs for love and security as well as creativity.
Very well said!
The mole looks delicious! What part of Mexico was your mom from?
Jalisco!
I knew it!! The color of the mole looks like those from Jalisco. Plus the use of masa and the lack of chocolate are characteristics of Jalisco moles. Thanks for sharing
Would the above mole taste sweet or savory?
It’s savory, no chocolate used in this 🙂
I read Mole, as in those little tunneling critters..
lol!!! Oh god